The Culinary Director is responsible for planning, organizing, directing, and overseeing all culinary services within the assisted living community. This role ensures high-quality, nutritious, and appealing meals that meet residents' dietary needs, regulatory requirements, and hospitality standards. The Culinary Director leads the kitchen team, manages food service operations, and promotes a positive dining experience that enhances resident satisfaction and quality of life.
Key Responsibilities Resident-Centered Dining
Plan and oversee menus that are nutritious, appealing, and tailored to resident preferences and dietary needs
Collaborate with nursing and care teams to ensure therapeutic diets are followed accurately
Engage with residents to gather feedback and continuously improve the dining experience
Ensure meals are served in a timely, attractive, and respectful manner
Leadership & Staff Management
Hire, train, schedule, and supervise kitchen staff
Promote teamwork, accountability, and a positive work environment
Provide ongoing coaching, performance evaluations, and disciplinary actions as needed
Ensure proper staff coverage for all meal periods and special events
Operations & Compliance
Ensure compliance with state and federal regulations, health department standards, and company policies
Maintain proper food safety, sanitation, and infection control practices
Oversee kitchen inspections and corrective actions as needed
Ensure accurate documentation for diets, temperatures, and sanitation logs
Financial & Inventory Management
Manage food and labor budgets effectively
Order food and supplies while maintaining appropriate inventory levels
Minimize waste and control costs without compromising quality
Monitor vendor relationships and ensure product quality and pricing
Special Events & Collaboration
Coordinate meals for holidays, themed events, and special celebrations
Work closely with Activities and Leadership teams to support community events
Accommodate family events and private dining requests when applicable
Qualifications
High school diploma or equivalent required; culinary degree or certification preferred
Minimum of 2–5 years of food service management experience, preferably in senior living or healthcare
Knowledge of therapeutic diets and nutrition for older adults
Strong understanding of food safety, sanitation, and regulatory compliance
Proven leadership, organizational, and communication skills
Ability to work flexible hours, including weekends and holidays as needed
Physical Requirements
Ability to stand for extended periods
Ability to lift up to 50 pounds
Comfortable working in a fast-paced kitchen environment
Core Competencies
Resident-focused service mindset
Leadership and team development
Attention to detail and organization
Budget and cost control
Regulatory compliance
Key Responsibilities Resident-Centered Dining
Plan and oversee menus that are nutritious, appealing, and tailored to resident preferences and dietary needs
Collaborate with nursing and care teams to ensure therapeutic diets are followed accurately
Engage with residents to gather feedback and continuously improve the dining experience
Ensure meals are served in a timely, attractive, and respectful manner
Leadership & Staff Management
Hire, train, schedule, and supervise kitchen staff
Promote teamwork, accountability, and a positive work environment
Provide ongoing coaching, performance evaluations, and disciplinary actions as needed
Ensure proper staff coverage for all meal periods and special events
Operations & Compliance
Ensure compliance with state and federal regulations, health department standards, and company policies
Maintain proper food safety, sanitation, and infection control practices
Oversee kitchen inspections and corrective actions as needed
Ensure accurate documentation for diets, temperatures, and sanitation logs
Financial & Inventory Management
Manage food and labor budgets effectively
Order food and supplies while maintaining appropriate inventory levels
Minimize waste and control costs without compromising quality
Monitor vendor relationships and ensure product quality and pricing
Special Events & Collaboration
Coordinate meals for holidays, themed events, and special celebrations
Work closely with Activities and Leadership teams to support community events
Accommodate family events and private dining requests when applicable
Qualifications
High school diploma or equivalent required; culinary degree or certification preferred
Minimum of 2–5 years of food service management experience, preferably in senior living or healthcare
Knowledge of therapeutic diets and nutrition for older adults
Strong understanding of food safety, sanitation, and regulatory compliance
Proven leadership, organizational, and communication skills
Ability to work flexible hours, including weekends and holidays as needed
Physical Requirements
Ability to stand for extended periods
Ability to lift up to 50 pounds
Comfortable working in a fast-paced kitchen environment
Core Competencies
Resident-focused service mindset
Leadership and team development
Attention to detail and organization
Budget and cost control
Regulatory compliance